From: Chef David Rowland of The Grove Park Inn Resort, Asheville, North Carolina. Yield: 4 servings. 1 medium sweet potato 1 sweet, mild onion, such as Maui or Vidalia 1 green bell pepper 1 tablespoon vegetable oil ¾ cup sliced, julienned country ham 1 Tbsp. butter 6 eggs to taste, salt and pepper Peel sweet potato; cut into ¼-inch cubes. Blanch sweet potato cubes in boiling, salted water to cover until tender, about 8 minutes; drain and set aside. Chop ...
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